German Chocolate Cake and icing

1 4oz pkg Baker's German Sweet Chocolate
1/2 cup boilling water
1 cup butter
2 cups splenda
4 egg yolks
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
4 egg whites
Melt chocolate in boiling water. Cool. Cream butter and splenda until fluffy. Add yolks, 1 at a time, beating well after each. Blend in Vanillan and chocolate. Sift folour with soda, add alternately with buttermilk to chocolate mixture, beating after each addition untio smooth. Fold in beaten egg white, pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 min. cool frost tops only.
frosting
1 cup evaporated milk
1 cup splenda
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup pecans
combine first 5 ingredients and cook and stir over medium neat until thickened about 12 minutes. Add coconut and pecans to mixture. Cool until thick enough to spread. Makes 2 1/2 cups/.

I used salted butter instead of adding salt to the recipe.